Fall Mornings - As Crisp as a Fresh Apple

By Britt Allgood

The air is cooler in the mornings and the grass isn’t growing at break neck speed. The sun is setting a few minutes earlier each night and the leaves are showing signs of orange, yellow, and red around the edges. Fall has arrived and it’s one of my favorite seasons.

I’ve been an outdoorsman since I could walk and this time of year brings out the best in me. The fall colors, the cooler days and nights, a fire in the pit and the bounty of the farm are all reasons to celebrate. It also means the holidays are coming up soon but let’s not get ahead of ourselves. Time to enjoy a bit of the wonder that is autumn.

The Fall also brings back memories of my parents and grandparents who all grew up on farms. Fresh pork, apples, winter squash, and grains were all part of the season. I enjoy these memories but try to put a more modern twist on the combinations and flavors.

Pork chops cooked with herbs or roasted pork tenderloin are always a hit especially paired with things like butternut squash or apple and parsnip puree. Tenderloin which is quick and easy to prepare can be a flavorful dish for dinner or a party. Serve it with baked farro and butternut squash and you have a hearty and flavorful fall meal. Personally, I’d add some charred Brussel sprouts or broccoli to round out the flavor and the plate.

I hope you enjoy this issue’s recipes. Happy Fall Y’all! Serves 6 to 8 Total time about 50 minutes

Herbed Pork Tenderloins

Recipe courtesy of Ina Garten

2 pork tenderloins (2 ½ to 3 LBS total)

1 TBSP minced fresh rosemary leaves 1

TBSP minced fresh thyme leaves Kosher Salt and freshly ground black pepper

Good olive oil

10 to 12 slices of prosciutto

Preheat the oven to 450°F. Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner tail, fold it under so the tenderloin is an even thickness. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold the prosciutto and the tail in place.

Roast for 20 to 25 minutes, until an instant read thermometer inserted in the middle of the end of the tenderloin reads 140°F for medium rare and 145°F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally into thick slices and serve warm with apple chutney.

Baked Farro and Butternut Squash

Recipe Courtesy of Ina Garten

Serves 6 to 8

Total time about 70 minutes

6 thick cut slices of Applewood smoked bacon

2 TBSP good olive oil

1 TBSP unsalted butter

1 ½ cups chopped yellow onion (1 large onion)

2 tsp chopped fresh thyme leaves

Kosher salt and freshly ground black pepper

1 ½ cups pearled farro (uncooked)

3 cups good chicken stock (preferably homemade) 3

cups of (3/4 to 1 inch diced) peeled butternut squash

½ cup freshly grated Parmesan cheese

Preheat the oven to 375°F. Place bacon on a wire rack set in a sheet pan and bake for 20 to 30 minutes, until browned (it won’t crisp). Cut the bacon into a very large dice.

In a small (9 inch) Dutch oven, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons of salt and 1 teaspoon of pepper and cook for a minute. Add the farro and the chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover and bake in the oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add chicken stock if dish is dry.